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Paleo Tapioca Pudding

  • Author: Tina Turbin


Do you ever feel like you just need a vacation? Well, I can’t give you a vacation, but I can give you a recipe that will make you feel as if you were on one.



4 servings

2 ounces small pearl tapioca

2 cups coconut milk (not cream) – I used unsweetened, boxed, pourable, drinkable coconut milk.

¼ teaspoon salt

1 Tablespoon honey

1 teaspoon pure vanilla extract

Optional: Pinch ground vanilla beans


  1. Place tapioca and coconut milk in a medium-sized saucepan and let the pearls soak for 25-30 minutes.
  2. Add the salt to the tapioca and milk, and gently heat over medium until it simmers.
  3. Reduce heat to low and let simmer very gently for 10-15 minutes stirring often so the tapioca does not stick! The mixture will thicken and pearls will become transparent.
  4. Once done, remove from heat and stir in honey, and extract.
  5. Pour mixture into 4 cups and place in the refrigerator until chilled, approximately 2 hours. The pudding thickens more with refrigeration.
  6. Serve as-is or with a pinch of ground vanilla beans on top for looks and flavor.
  7. Enjoy!


  1. On step 4 you can also add a pinch of ground vanilla bean but it will slightly darken your pudding.
  2. Pudding can last longer if covered in the frig.
  3. I used boxed, pourable, drinkable coconut milk sold in all stores.

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Tina Turbin

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